Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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The current status, functionalities, and developmental strategies of the vinegar industry

식초산업의 현황과 기능성 그리고 발전 전략

  • Won, Yeong-Seon (Department of Food Biotechnology, Dong-A University) ;
  • Min, Hye-Ji (Department of Applied Bioscience, Dong-A University) ;
  • Seo, Kwon-Il (Department of Food Biotechnology, Dong-A University)
  • 원영선 (동아대학교 식품생명공학과) ;
  • 민혜지 (동아대학교 응용생명과학과) ;
  • 서권일 (동아대학교 식품생명공학과)
  • Received : 2020.04.29
  • Accepted : 2020.06.12
  • Published : 2020.06.30
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Abstract

The vinegar can be used not only as functional foods but as the new high-quality materials. Lifestyles have changed a lot because of single-person households, women's economic activities, the aging society, the diversification of mass media, and the traveling abroad. Lifestyle diseases have increased with the life extension. The preference for the fermented vinegar, which is safer and healthier than the synthetic vinegar, has increased since the 1990s. The market of the functional fermented vinegars rapidly grew as researches and product developments on biological activities. In particular, the fermented vinegar, which can be enhanced in functionality depending on the characteristic of materials, is useful not only in the food industry but in various industries such as medical, defense, and construction. For the steady growth of the vinegar industry in the future, it is necessary to research and develop the function of the vinegar that can be utilized in various industries.

Keywords

References

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